Vegetable Curry
I dug this old recipe card out of my box and immediately my mouth started watering, as I remembered what a delicious dish it was. I have no idea why I haven’t made it in years, but it is definitely worthy of a reappearance! It is a hearty side dish to any meal, or a light meal in and of itself. We shall see how it goes over with the fam…
Vegetable Curry (serves 6-8)
3 Tbsp. oil
2 small onions, chopped
2 cloves garlic, minced (or frozen cubes)
2 green apples, peeled and diced
3 tsp. curry powder
3 medium carrots, peeled and diced
2 small zucchini, scrubbed and diced
1 3/4 C. uncooked, long-grain brown rice
1 C. dark raisins
3 1/2 C. water
1 tsp. salt
2 Tbsp. lemon juice
1 C. frozen peas
1/2 C. chopped peanuts, almonds or cashews
Optional: garnish with scallion, shredded coconut
Heat oil in large saute pan. Add onion, garlic, apple and curry and stir for about a minute or two. Add carrots, zucchini, rice and raisins, and stir for another minute.
Add water, salt, lemon juice and bring to a boil. Reduce heat to low, and simmer covered for about 30 minutes, or until liquid is absorbed. Stir in peas and heat through. Garnish as desired.
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